Pina Colada Dessert

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INGREDIENTS

1 fresh pineapple (peeled and thinly sliced)

1 big tin crushed pineapple

1 packet tennis biscuits

1 slab dream chocolate

Sugar to taste

250ml woolworths double cream yoghurt

METHOD

1. Place sliced pineapples in a cupcake tray, in a preheated 100°C oven to cook through.

2. They will start to curl up, turn oven off and leave inside.

3. Leave yoghurt to reach room temp.

4. Melt chocolate and mix into yoghurt. Add sugar to taste.

5. Crush tennis biscuits.

6. Place at bottom of dessert bowl/ cups.

7. Spoon on crushed pineapple with the syrup.

8. Then spoon on yoghurt and may garnish with extra crumbs if you have.

9. Then place on grilled pineapple flowers.

10. Place in fridge to chill and serve cold.

Note: makes 12 mini desserts if using perspex dessert cups

#mamataughtmewellrecipes

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Easy quantity conversions

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lb / pounds	=	kg

oz / ounce	=	grams

Cups to Grams

Butter

Cups	Grams
1/4 cup of Butter	57 grams
1/3 cup of Butter	76 grams
1/2 cup of Butter	113 grams
1 cup of Butter	227 grams

Dry Goods

Cups	Grams	Ounces
1/8 c (2 tbsp)	16 g	.563 oz
1/4 cup	32 g	1.13 oz
1/3 cup	43 g	1.5 oz
1/2 cup	64 g	2.25 oz
2/3 cup	85 g	3 oz
3/4 cup	96 g	3.38 oz
1 cup	128 g	4.5 oz

Flour

Cups	Grams
1/8 c (2 tbsp)	16 g
1/4 cup	32 g
1/3 cup	43 g
1/2 cup	64 g
2/3 cup	85 g
3/4 cup	96 g
1 cup	128 g

Sugar (Granulated)

Cups	Grams
2 tbsp	25 g
1/4 cup	50 g
1/3 cup	67 g
1/2 cup	100 g
2/3 cup	134 g
3/4 cup	150 g
1 cup	201 g

Honey,Molasses & Syrup

Cups	Grams
2 tbsp	43 g
1/4 cup	85 g
1/3 cup	113 g
1/2 cup	170 g
2/3 cup	227 g
3/4 cup	255 g
1 cup	340 g